Herb and Olive-Oil-Poached Squid Salad

With Chorizo, Cannellini Beans, Arame, Sugar Snaps and Baby Potatoes


Preparation info

    • Difficulty


Appears in

Salads: The new main course


By Peter Gordon

Published 2005

  • About

Squid and chorizo is a combination I’ve written about before in another book and one I just adore. The rich oiliness of the chorizo, highlighted with the spicy notes of pimenton (Spanish smoked paprika), goes so well with the almost blandness of the squid. There are basically two types of chorizo: those intended to be cooked and those to be served thinly sliced as you would a salami. For this recipe, you want the former. From this you’ll need to choose from spicy (picante) or less spicy and